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This very eggy egg bread is rich with butter and delicate in texture. Lemon zest and raisins add fine flavor.
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Chef John shows you how to perfect the world-famous Portuguese custard tarts, from buttering and folding the dough to incorporating the custard with the sugar syrup.
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A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
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Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
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Fall fruit topped with a crunchy walnut-oat streusel.
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Get White Pineapple Cobbler with Vanilla Bean Ice Cream Recipe from Food Network
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Get Raspberry Frangipane Tart Recipe from Food Network
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This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "I Can't Believe You Made That" Cake Recipe from Food Network
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This authentic recipe for date-filled Lebanese cookies (ma'amoul) uses wooden molds to give the cookies their distinctive decorative shapes.
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Get Green Apple-Sourdough Pancakes Recipe from Food Network
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Legend has it that the St Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit